Potatoes "Anna" or potato pie French culinary specialists turned the preparation of potatoes into a real art and invented simple but amazing recipes. "Anna" is an ordinary potato pie, but the French are so serious about it that they even came up with a special pan for cooking it. For baked potatoes, varieties with a high content of starch are best suited, as they absorb the juice better. This dish tolerates all sorts of variations. Using it as a basis, tried many options. They made it with the addition of onions, cut into thin semirings, and with cheese, and with ham, and with mushrooms ... This dish easily gives room for culinary fantasy. In general, I would not recommend buying ground spices - they do not leave any flavor. Let the cinnamon be in sticks, and nutmeg in nutlets! If you decide to sprinkle a dish with ground pepper, do not use black - it leaves ugly black dots - take white. And if you use a ceramic mold, do not put it in a hot oven. From a sharp temperature drop, it can burst. I preheat the oven to 100 ° C, put the mold, and then bring the oven to my desired temperature.
Ingredients:- Potatoes 850 g
- Butter 100 g
- Nutmeg nutmeg 2 pcs.
- Salt 2 pinch
- Step 1 For cooking, we need potatoes, salt, nutmeg, butter. Spices can take any to your liking.
- Step 2 Clean and my potatoes.
- Step 3 Cut it into thin circles. The thinner, the more tender the final result will be - checked. I use a grater mandolin, set at the very minimum.
- Step 4 Chop the potatoes with salt and freshly ground nutmeg - mix well.
- Step 5 Put the potatoes in the baking dish, from above evenly distribute the cut oil and cover with parchment or lid. Do not cover with foil - it sticks to it.
- Step 6 Put in a preheated oven to 200-210 ° C for 40-45 minutes, when the potatoes become soft, you can remove the parchment and turn on the grill to get a golden crust.